Make Ahead Sandwich Rolls Recipes

MAKE-AHEAD SANDWICH ROLLS

Steps:

• For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours.
• For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste.
• When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.

MAKE-AHEAD SANDWICH ROLLS

Steps:

• For the Thousand Island dressing: Mix the mayonnaise, chili sauce, ketchup, relish and garlic in a medium bowl. Season with salt and pepper.
• For the chipotle mayonnaise: Mix the mayonnaise and chipotle in a medium bowl. Season with salt and pepper.
• For the Reuben rolls: Spread Thousand Island dressing on 6 wraps. Top each with 2 slices of dill havarti, a layer of corned beef and 1/4 cup sauerkraut. Roll up each into a log. Wrap in plastic and refrigerate up to 6 hours. Refrigerate the remaining dressing.
• For the turkey-ham rolls: Spread chipotle mayonnaise on the remaining 6 wraps. Top each with 2 slices of muenster cheese and then layers of turkey, lettuce and ham. Roll up each into a log. Wrap in plastic and refrigerate up to 6 hours. Refrigerate the remaining chipotle mayonnaise.
• Before serving, preheat the oven to 400˚. Unwrap the Reuben rolls and place on a baking sheet. Bake until the cheese is melted, about 10 minutes. Slice into thick rounds. Unwrap the turkey-ham rolls and slice into thick rounds. Serve with the remaining Thousand Island dressing and chipotle mayonnaise.

MAKE AHEAD TENDERLOIN SANDWICHES

Steps:

• Bake tenderloin in 200 degree oven for 2 hours, turning & basting with basting mixture every 20 minutes. Will cook to medium rare - 145 degrees.
• While roasting, slice small silver dollar rolls and spread bun spread mixture on them.
• When meat is done, let rest at least a half an hour. I've let it sit overnight. Using an electric knife, slice meat into thin slices, piling several slices onto each bun. Put buns on a jelly roll pan lined with parchment paper. Cover with foil and put in fridge until ready to cook. Put a damp towel over buns. Remove foil before you do this and then bake in 350 degree oven for 10-15 minutes.
• Serve to a party or any kind of gathering and step back for the stampede!
• If there are any left, freeze individually for quick snacks or small meals. FANTASTIC!
• Perfect for Sunday afternoons watching football, Friday nights when the teenagers invade my house looking for something besides doritos (they know that I will feed them well!), or weeknights when we are crazy driving from one activity to another and need something substantial -- not hamburger helper or easy mac.